Red Velvet Cupcakes with Cream Cheese Frosting

Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 1/3 cups cake flour ((sub plain / all purpose flour, Note 1)); 1 tbsp cocoa powder (, unsweetened (Note 2)); 1 1/2 tsp baking powder ((not baking soda, Note 3)); Pinch of salt; 60 g / 4 tbsp unsalted butter (, softened (Note 4)); 2/3 cup caster sugar (superfine sugar); 2 large eggs (, at room temperature (Note 5)); 1/3 cup vegetable oil ((or canola)); 1/2 cup buttermilk (, at room temperature (Note 6)); 1 tsp vanilla extract; 1/2 tsp white vinegar ((Note 7)); 1 tbsp red food colouring ((yes, 1 whole tablespoon!)); 1/3 cup unsalted butter (, softened (Note 4)); 170 g / 6oz Philadelphia block cream cheese (, softened (Note 8)); 1/2 tsp vanilla extract; 1/8 tsp salt; 2 1/2 cups soft icing sugar mixture (powdered sugar) (, sifted (Note 9))

Recipe video above. What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a

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Red Velvet Cupcakes with Cream Cheese Frosting

Foto: RecipeTin Eats

Bahan-bahan

12 porsi

1 1/3 cups cake flour ((sub plain / all purpose flour, Note 1))
1 tbsp cocoa powder (, unsweetened (Note 2))
1 1/2 tsp baking powder ((not baking soda, Note 3))
Pinch of salt
60 g / 4 tbsp unsalted butter (, softened (Note 4))
2/3 cup caster sugar (superfine sugar)
2 large eggs (, at room temperature (Note 5))
1/3 cup vegetable oil ((or canola))
1/2 cup buttermilk (, at room temperature (Note 6))
1 tsp vanilla extract
1/2 tsp white vinegar ((Note 7))
1 tbsp red food colouring ((yes, 1 whole tablespoon!))
1/3 cup unsalted butter (, softened (Note 4))
170 g / 6oz Philadelphia block cream cheese (, softened (Note 8))
1/2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups soft icing sugar mixture (powdered sugar) (, sifted (Note 9))

Langkah-langkah

Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
Sift Dry ingredients together into a bowl.
Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.

Estimasi Nutrisi (per porsi)

392 kkal

Protein 4g (5%)

Karbohidrat 48g (66%)

Lemak 21g (29%)

Makronutrien

Kalori39220% AKG

Protein4g8% AKG

Karbohidrat48g16% AKG

Lemak21g32% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 1.400

Per Porsi Rp 117/porsi

🏠 Lebih hemat ~Rp 2.800 dari beli jadi!

📋 Rincian Harga Bahan (12% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
cake flour	0.3333333333333333 cups	-	-
cocoa powder	1 tbsp	Rp 8.000/100g	Rp 1.200
baking powder	0.5 tsp	Rp 8.000/100g	Rp 200
Pinch of salt	-	-	-
/ 4 tbsp unsalted butter	60 g	-	-
caster sugar	0.6666666666666666 cup	-	-
large eggs	2	-	-
vegetable oil	0.3333333333333333 cup	-	-
buttermilk	0.5 cup	-	-
vanilla extract	1 tsp	-	-
white vinegar	0.5 tsp	-	-
red food colouring	1 tbsp	-	-
unsalted butter	0.3333333333333333 cup	-	-
/ 6oz Philadelphia block cream cheese	170 g	-	-
vanilla extract	0.5 tsp	-	-
salt	0.125 tsp	-	-
soft icing sugar mixture	1 cups	-	-